Rich Cornbread with Bacon

This recipe is great for the holidays but like most of the other recipes that I have given to you, can be used all year long. Wouldn't this be dandy with a crockpot full of pinto beans???

3/4 cup cornmeal

1 cup milk

1 cup sour cream

1 cup all-purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1 egg

4 slices of crumbled crisp bacon

In a medium-large mixing bowl, blend the cornmeal, milk and sour cream together. Set aside for 30 minutes. Meanwhile, preheat your oven to 375 degrees. Grease a 9" baking pan.

In a medium mixing bowl, sift the remaining DRY ingredients together.

In a small dish, blend your egg until it is well-scrambled.

Add the dry ingredients and egg to the first mixture. Beat well with a hand mixer if possible. With a spoon or whisk, stir in the crumbled bacon until well-mixed.

Pour all of this batter into your baking pan. Place into the oven and bake for 15-20 minutes.

This should be served HOT with butter.

VLE-B